Cooking Recipe Kotopoulo Giouvetsi

Recipe Ingredients

Karen Mintzias

1 md Roasting chicken (3-4 lbs)

3 tb Olive oil

Salt

Freshly ground black pepper

1 1/2 c Orzo

3 md Onions; coarsely chopped

2 Garlic cloves; minced

2 lg Bell peppers; cored, seeded, and finely chopped

1 c Peeled,chopped plum tomatoes

1/2 ts Ground cumin

1/3 c Brandy

4 c Water

Grated Parmesan cheese

Directions

Preheat oven to 450øF.

Wash chicken and rub outside and inside with 1
tablespoon olive oil. Season skin with salt and pepper.

Place chicken in a medium-to-large baking pan,
preferably glass or clay, and spread orzo evenly
around chicken. Add remaining oil and other
ingredients except cheese and toss in pan to combine.
Place pan, uncovered, in hot oven and reduce heat to
350øF. Bake for 1 to 1-1/2 hours, basting chicken
every 10 to 15 minutes with pan juices, until chicken
is tender and orzo cooked, adding more water, if
necessary, during baking if orzo seems too dry.
Sprinkle with grated cheese before serving.

Source: The Food and Wine of Greece - by Diane
Kochilas ISBN: 0-312-05088-7

Typed for you by Karen Mintzias

Categories matching this recipe

Greek ,Poultry ,Pasta